Effect of Germination on the Nutritional, Physical, Chemical and Sensory Characteristics of Multigrain Pita Bread Made from Legumes And Cereals

Germination is known to modify the bioavailability of nutrients and enhance the antioxidant potential of grains. In this research, pita bread made from germinated grains (GGB) was compared to non-germinated (NGB) counterparts to assess changes in nutritional profile, antioxidant capacity, and phenolic compound levels. Physical properties such as crumb porosity, dough density, and oil and water retention capacities were also evaluated to understand the influence of germination on bread texture and structure. Sensory evaluation panel assessed consumer acceptance, flavor, texture, and aroma. No significant differences were observed between GGB and NGB in most physical and nutritional attributes, except for a higher oil retention capacity in NGB. Germination influenced lipid absorption without affecting dough density or water absorption. Both GGB and NGB exhibited significantly greater antioxidant capacity compared to commercial bread (CB), with notable bioactive compounds, such as p-tyrosol and vanillic acid, present in GGB and NGB but absent in CB. Sensory evaluations indicated that bread made with sprouted grains offers similar acceptability to commercial bread, with enhanced flavor and texture that may improve consumer appeal. According to JAR analysis, attributes like crumb porosity and acid flavor were critical to GGB’s acceptability, while adjustments in the brown color of NGB could further improve its appeal. These findings suggest that germinated grains enhance bread’s nutritional and antioxidant qualities without compromising baking performance and may improve sensory attributes, making them a promising addition to multigrain bread formulations.